Host/Server/Bartender/Headwait (Current Employee) – Fairfax, VA – July 10, 2016
Typical workday begins between 2-5 o clock. While serving/bartending, I spend my first ten minutes making sure restaurant is stocked with what we will need for the night. Then proceed to check my tables for cleanliness and correct presentation. I then serve tables, restock plates and glassware, run food and drinks and keep the restaurant clean until my shift is over. Once I am done taking care of my tables I then switch over to headwait. While headwaiting, I collect and review servers checkouts to make sure tips were entered correctly and to collect money owed to restaurant. I run labor distribution reports and item reports to see our labor hours and specials sales for the evening. I then count the bar's cash drawers as well as the host's To-go cash drawer. I finish up around 11 PM on weekdays and 12 AM on weekends.
I have learned the importance of teamwork to accomplish goals. I have learned to pay very close attention to detail to help consolidate your steps to be as efficient as possible.
Our management is very accommodating to my schedule and my needs. I help them out when they need me to and in return they are more willing to help me when I need it. They set us up for success and lead us in the right direction when we need help.
The thing I enjoy most about my co-workers is the diversity. There are so many different people from different backgrounds all coming together to make our restaurant function and work. From the back of the kitchen to the hosts at the front door, everyone is contributing and providing the skills we need to accomplish our goals for the night.more...
The most enjoyable part of the job is providing our guests with an experience that they will talk about when they leave in a positive fashion. If guests leave and are immediately thinking or talking about how they want to come back then I have done my job correctly.less
Working for Bonefish Grill under the OSI umbrella is a fantastic and rewarding experience. Quaterly menu updates and a constant supply of fresh menu ideas keep the job from being monotonous. The flexibility of upper management and their willingness to work with you are indeed a bonus.
$400 per month meal bonus, full benefits, hotschedules online program
Server (Former Employee) – Kissimmee, FL – September 14, 2016
The manager that were employed at Bonefish were more child like then my little cousin, It was like I had went back to my middle school days consisting of wining immature brats. There were groups and popularity was apparently important. The managers would schedule who they like best and leave the rest to have the most undesirable schedule and any other task that was least favorited. They would argue with employees talk about them behind close doors and degrade them. I was injured wile working due to water on the floor, "maybe if managers were not worried about there popularity, it would have been cleaned up". After I was injured I notified my manager and she could not have cared. A few days after that I was fired.
Server (Current Employee) – Miami, FL – September 8, 2016
A day at Bonefish Grill is usually very busy and hectic. I've learned how to deal with customer problems first hand and multitask at the same time. It is very well managed and my co-workers are always willing to lend a helping hand. The toughest this about this job would have to be the long hours of standing/walking etc. It's only after several hours of running around that it begins to get hard on you. I enjoy the working environment and how everyone is willing to help each other.
Assistant Manager/Guest Service Associate/Trainer (Current Employee) – Novi, MI – September 7, 2016
I love working at Bonefish Grill. Its a fun place to work and the food is really amazing. Management is really good with working with your schedule and because they are open for lunch too, I'm assured 40 hours a week.
Dishwasher/Prep Cook (Former Employee) – Ponte Vedra Beach, FL – July 29, 2016
Work environment was comfortable and tasks were set. I personally learned how to handle food properly and clean dishes. Co-workers and management were easy-going. Everyone knew and did what they needed to do. The hardest part of the job was closing the kitchen.
Bartender/Server (Current Employee) – Albany, NY – July 7, 2016
Well managed , good structure ,great food , an all around good place to work - they do "line up" every day where we would get to taste 2-3 different menu items so that we could properly describe them to the guests.
Well organized company with most delicious fish anywhere
Server, now GSA (Current Employee) – Greenville, SC / Stuart, FL / Boca Raton, FL – June 29, 2016
Excellent corporate plan for servers and the atmosphere for the work place. Very busy every evening. No problems pleasing the guests as they have only the best seafood and steaks. Add a full and reasonable bar, the perfect combination.
Fun and fast place to work.
Only con would be with SC min wage compared to other states but that is not Bonefish fault.
Bartender (Former Employee) – Alexandria, VA – June 19, 2016
Worked for this restaurant chain for 9 years. I enjoyed working for the company and had plenty of opportunities to advance. Worked while I was in school finishing my bachelor's and I was so thankful that the management always worked with my schedule.
Healthcare and PTO available to employees that work over 35 hrs/week